recipe for Smoked Paprika Eggs has been reproduced courtesy
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Smoked paprika "de La Vera" can be found
in every Spanish kitchen, a vital ingredient in many
traditional Andalucian dishes. Smokey paprika eggs may
well sound different, indeed they look a little different
too but have a real rustic flavour and make perfect
tapas. A convenient way to make tapas for your party,
simple double, triple etc the recipe ingredients below
and serve up something that is sure to create some interest!
for Smoked Paprika Eggs
1 Small onion, thinly sliced
1 Tsp Hot
1 Tsp Chili powder
1 Tsp salt
1 Tsp Sugar
to make Smoked Paprika Eggs
boil the eggs and peel.
a small sharp knife score each egg in a criss-cross
pattern taking care not to cut too deep.
half a teaspoon of paprika onto a plate and roll the
eggs until completely covered.
a little olive oil in a small pan or cazuela and sauté
the hard boiled eggs for 5 minutes, turning frequently.
the eggs and place to one side, in the same oil add
the onions, sauté for 2 minutes then add the
rest of the ingredients along with 100ml water. Mix
well and cook until all the liquid has gone.
the eggs to the cazuela and cook for an additional
with permission of Orce